This work evaluated infant complementary food based on cooking banana (Musa Spp.; popularly called 'unere nkpunkpu' in igbo dialect) and Soybean (Glycine max L. merrill) flours. The flours were blended in various proportions (80:20 (CSA), 60:40(CSB) and 40:60(CSC)). Aliquots of blend were taken for proximate analysis, vitamins and minerals determination. Twenty mothers were used for the sensory evaluation. In the proximate analysis, the ash, fat and crude protein values were higher (P<0.05) than the controls while the controls had higher (P<0.05) carbohydrates and energy values in dry weight matter. The mineral and vitamin determination indicate that iron, sodium, pro-vitamin A values of some of the mixes were higher than the controls. The controls had higher (P<0.05) values in vitamin C and calcium. There was no significant difference in their phosphorus levels. The porridges were mixed with water, cooked and sweetened with sugar to taste and presented to the panel (mothers). The results of the sensory evaluation showed that there were no significant differences (P>0.05) in colour, taste, texture and the overall acceptability. It could be concluded therefore that other sources of phosphorus and vitamins when added to the porridge could make better meal than the controls. The results also showed that the formulated porridges were naturally richer than the controls in some nutrients. With the satisfactory nutritive value and functional characteristics of the composite flours, they can be recommended to the infants and young children.
| Published in |
Science Journal of Business and Management (Volume 3, Issue 5-1)
This article belongs to the Special Issue Sustainable Entrepreneurial Developments in Agribusiness |
| DOI | 10.11648/j.sjbm.s.2015030501.16 |
| Page(s) | 26-29 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2015. Published by Science Publishing Group |
Complementary Foods, Cooking Banana, Composites/Blends, Nutriend, Pap and Soybean
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APA Style
Agomoh-Adeoye Q. C., Ezenwa H. C. (2015). Evaluation of Blended Cooking Banana (Musa spp) and Soybean (Glycinemax (L.) Merrill) as Food Complement for Infants. Science Journal of Business and Management, 3(5-1), 26-29. https://doi.org/10.11648/j.sjbm.s.2015030501.16
ACS Style
Agomoh-Adeoye Q. C.; Ezenwa H. C. Evaluation of Blended Cooking Banana (Musa spp) and Soybean (Glycinemax (L.) Merrill) as Food Complement for Infants. Sci. J. Bus. Manag. 2015, 3(5-1), 26-29. doi: 10.11648/j.sjbm.s.2015030501.16
AMA Style
Agomoh-Adeoye Q. C., Ezenwa H. C. Evaluation of Blended Cooking Banana (Musa spp) and Soybean (Glycinemax (L.) Merrill) as Food Complement for Infants. Sci J Bus Manag. 2015;3(5-1):26-29. doi: 10.11648/j.sjbm.s.2015030501.16
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Download@article{10.11648/j.sjbm.s.2015030501.16,
author = {Agomoh-Adeoye Q. C. and Ezenwa H. C.},
title = {Evaluation of Blended Cooking Banana (Musa spp) and Soybean (Glycinemax (L.) Merrill) as Food Complement for Infants},
journal = {Science Journal of Business and Management},
volume = {3},
number = {5-1},
pages = {26-29},
doi = {10.11648/j.sjbm.s.2015030501.16},
url = {https://doi.org/10.11648/j.sjbm.s.2015030501.16},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sjbm.s.2015030501.16},
abstract = {This work evaluated infant complementary food based on cooking banana (Musa Spp.; popularly called 'unere nkpunkpu' in igbo dialect) and Soybean (Glycine max L. merrill) flours. The flours were blended in various proportions (80:20 (CSA), 60:40(CSB) and 40:60(CSC)). Aliquots of blend were taken for proximate analysis, vitamins and minerals determination. Twenty mothers were used for the sensory evaluation. In the proximate analysis, the ash, fat and crude protein values were higher (P0.05) in colour, taste, texture and the overall acceptability. It could be concluded therefore that other sources of phosphorus and vitamins when added to the porridge could make better meal than the controls. The results also showed that the formulated porridges were naturally richer than the controls in some nutrients. With the satisfactory nutritive value and functional characteristics of the composite flours, they can be recommended to the infants and young children.},
year = {2015}
}
TY - JOUR T1 - Evaluation of Blended Cooking Banana (Musa spp) and Soybean (Glycinemax (L.) Merrill) as Food Complement for Infants AU - Agomoh-Adeoye Q. C. AU - Ezenwa H. C. Y1 - 2015/09/02 PY - 2015 N1 - https://doi.org/10.11648/j.sjbm.s.2015030501.16 DO - 10.11648/j.sjbm.s.2015030501.16 T2 - Science Journal of Business and Management JF - Science Journal of Business and Management JO - Science Journal of Business and Management SP - 26 EP - 29 PB - Science Publishing Group SN - 2331-0634 UR - https://doi.org/10.11648/j.sjbm.s.2015030501.16 AB - This work evaluated infant complementary food based on cooking banana (Musa Spp.; popularly called 'unere nkpunkpu' in igbo dialect) and Soybean (Glycine max L. merrill) flours. The flours were blended in various proportions (80:20 (CSA), 60:40(CSB) and 40:60(CSC)). Aliquots of blend were taken for proximate analysis, vitamins and minerals determination. Twenty mothers were used for the sensory evaluation. In the proximate analysis, the ash, fat and crude protein values were higher (P0.05) in colour, taste, texture and the overall acceptability. It could be concluded therefore that other sources of phosphorus and vitamins when added to the porridge could make better meal than the controls. The results also showed that the formulated porridges were naturally richer than the controls in some nutrients. With the satisfactory nutritive value and functional characteristics of the composite flours, they can be recommended to the infants and young children. VL - 3 IS - 5-1 ER -
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